Green Goddess Cabbage Dip (Printable Version)

Crunchy cabbage and fresh herbs blended with creamy basil-spinach dressing for a vibrant, refreshing snack option.

# Components:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt (or plant-based alternative)
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or crudités

# Preparation steps:

01 - In a blender or food processor, combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
02 - In a large bowl, mix chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the prepared dressing over the chopped vegetables. Toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature with chips or fresh vegetables.

# Expert Advice:

01 -
  • The texture stays crispy even after tossing, which is the opposite of most creamy dips that turn mushy.
  • Fresh basil and avocado make it taste like something you'd order at a trendy restaurant, but you made it in fifteen minutes.
  • It works for feeding a crowd or as a sneaky way to eat more vegetables without feeling virtuous about it.
02 -
  • Blend the dressing smoothly before mixing with vegetables, or you'll end up with little chunks of basil instead of that elegant green cloud everyone's after.
  • Chop everything finely and uniformly—it's the difference between a refined appetizer and something that looks like you got lazy with the knife.
03 -
  • Buy the basil and spinach the same day you're making this—they wilt faster than you'd expect, and wilted herbs make sad dressing.
  • If your avocado isn't perfectly ripe, a tiny pinch of lemon juice and salt will make it taste riper than it actually is, and the blender will make it smooth anyway.
Return